Ingredients
- 2 duck leg quarters bone-in skin-on
- ¼ cup kosher salt
- ¼ cup fresh parsley leaves
- 1 ½ teaspoon black pepper
- ½ cup shredded cabbage
- ½ carrot julienned
- ¼ cup rice vinegar
- ¼ cup water
- ½ tablespoon sugar
- ½ teaspoon kosher salt
- 2 tablespoon cilantro leaves
- 1 tablespoon scallions thinly sliced
- 2 tablespoon hoisin sauce
Method
Make the Green Salt
- Blend kosher salt, parsley, and black pepper until fine and evenly green.
Cure the Duck
- Rub duck legs with green salt and place on a tray.
- Cover and refrigerate for 12–24 hours.
Roast and Crisp the Duck
- Preheat oven to 350°F.
- Rinse cure from duck and pat very dry.
- Roast on a sheet tray, uncovered, for 1 hour 20 minutes until tender.
- Let rest 10 minutes, then tear meat by hand into rough shreds.
- Crisp shreds in a hot cast iron skillet, 3–4 minutes, until edges are golden.
Make the Pickled Salad Base
- In a bowl, whisk rice vinegar, water, sugar, and salt until dissolved.
- Add cabbage and carrot, pressing down so vegetables are submerged. Let sit 15 minutes.
- Drain lightly, then toss with cilantro leaves and scallions.
To Plate
- Mound pickled salad base on plates.
- Top with crisped duck shreds.
- Drizzle with hoisin sauce.
- Serve immediately.